This cucumber salad side dish balances tangy Chinese red vinegar with rich shallot oil and crunchy fried shallots. It’s fresh, light, and perfect alongside Chinese-inspired meals.

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to cooking. Cooking Light magazine profiled six family members in order of potency: from the most assertive, ...

I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to our cooking. A feature all about onions in Cooking Light magazine's April issue profiles six family members in ...

This vegetarian-friendly mushroom pasta was inspired by Northern California’s Redwood National and State Parks.

A chef-instructor at the Institute of Culinary Education teaches us the difference between these culinary cousins. Shallots add a subtle and garlicky sweetness that elevates both raw and cooked dishes ...